Beef Filet Or Ribeye Recipe

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season

Liberally season both sides of each steak with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat.

Sear and cook

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tbs neutral oil. When oil shimmers, place steaks in the pan without overcrowding. Sear 2–3 minutes on the first side until deeply browned. Flip and add 2 tbs unsalted butter; as butter melts, tilt pan and spoon butter over the steaks. Cook an additional 2–4 minutes for medium-rare (internal temp 125–130°F/52–54°C for filet; ribeye may need slightly more). For thicker steaks, finish in a 400°F (200°C) oven for 4–6 minutes. Remove steaks to a warm plate and loosely tent with foil to rest 6–8 minutes.

Sweat aromatics

While steaks rest, wipe the skillet clean if overly charred but keep the fond (browned bits). Return to medium heat and add 1 tbs butter. Add minced shallot and garlic and cook gently 1–2 minutes until fragrant and translucent, not browned.

Deglaze

Add 1 tbs dry white wine or beef stock to deglaze the pan, scraping up browned bits. Let reduce by half, about 1 minute.

Finish sauce

Lower heat to low. Add remaining 7 tbs unsalted butter a few pieces at a time, whisking to emulsify into a glossy sauce. Stir in Dijon mustard, chopped thyme, grated Swiss cheese, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Keep on very low heat just until cheese melts and sauce is smooth and warm. Taste and adjust salt/pepper.

Serve

Spoon the warm Swiss butter sauce generously over each rested steak just before serving, reserving a little sauce for the side if desired.

Prepare salad

In a bowl toss mesclun, halved cherry tomatoes and shaved red onion with 2 tsp olive oil, 1 tsp red wine vinegar or lemon juice, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss lightly and keep chilled until plating.

Heat baguette

Warm the baguette whole or sliced in a 350°F (180°C) oven for 6–8 minutes until crisp on the outside and soft inside. Serve whole or cut into portions.

Prepare fries or baked potatoes

Cook fries according to your preferred method (oven-baked or deep-fried) or bake potatoes: preheat oven to 400°F (200°C), scrub and pierce potatoes, rub with a little oil and salt, bake 45–60 minutes until tender. Keep hot and ready to plate.

Plate and garnish

Place steak on the plate, spoon Swiss butter sauce over it, sprinkle a pinch of chili flakes to taste on the edge of the plate or on the steak. Add a portion of the mesclun salad and a wedge of warmed baguette. Serve fries or baked potato alongside. Offer extra sauce and chili flakes at the table.